Gluten free - dairy free - sugar free - nut free - egg free - can be vegetarian
In June 2013 one of my besties, who lives across the ocean, posted on Facebook that she was making a batch of potato and corn chowder. I thought that it sounded good and asked for the recipe. She sent it through with the note saying it is incredibly basic, and not to get too excited about it! She was right- it was incredibly basic - but with so much potential! So, I've tried it a couple of times now with my own additions and I'm excited to share the result. The original recipe came from a book Called Mom's Best Country Recipes- a small paperback tourist cookbook that my friends Mum (Mom) brought back as a gift from the Ozarks of Missouri. Sounds homely, hey? It is! And it's just perfect for this time of year as winter comes upon us.
I've figured out a process to make this soup at the same time as you make a big batch of chicken stock- enough for the this soup and at least another 2 soups! I love saving time! If you don't have time to have the stock boiling for 2-3 hours before you make the soup, that's fine, just use pre-made stock (chicken or vegetable), and leave the chicken out. I originally made it without chicken and it's still really good. Or, this would be a great soup to make with any leftover meat after a roast chicken dinner. But, let me say, if you have the time to boil the chicken and make the stock from scratch, this will be one of the best immune-boosting, healthy soups you will make. Research has now proven that mum's good old cold-and-flu remedy of chicken soup (made from chicken on the bone) really does boost the immune system. Combine that with the ginger and garlic I've added to the soup, and you've got a winner. You add the ginger and garlic right at the end, to retain most of it's wonderful nutritious properties.
Serves 4 as a main.
Ingredients for the stock: